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文章摘要
Study on quality change of red pitaya wine duringfermentation with autochthonous yeast
DOI:
doi:10.16768/j.issn.1004-874X.2016.04.024
Author Name
Affiliation
袁星星1,2,余元善2,吴继军2,肖更生2,徐玉娟2,李 俊2
1. 江西农业大学食品科学与工程学院
,
江西 南昌 330045
;
2. 广东省农科院蚕业与农产品加工研究所/ 农业部功能食品重点实验室/ 广东省农产品加工重点实验室
,
广东 广州 510610
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